torta pascualina

From Member Tracy C.:

Looking for a recipe to use 3 pounds of greens and herbs? I made a torta pascualina yesterday with nearly all the greens we received last week, and it came out great!

Instructions follow - adapted from this recipe.

[Untried Vegan recipe can be found HERE]

Ingredients:

• 3 tablespoons butter

• 1 cup onion (chopped)

• 2 cloves garlic (minced)

• 1 cup mushrooms (chopped)

• 1 teaspoon salt

• 1/2 teaspoon nutmeg

• 2-3 pounds of fresh greens & herbs from your local CSA (chopped)

• 1 cup ricotta cheese

• 1/2 cup mozzarella cheese

• 1/2 grated parmesan cheese

• 2 eggs

• 4 hard-boiled eggs

• Double frozen pie crust

• Egg wash: 1 egg mixed with 1 tablespoon water

Steps to Make It

1. Sauté onion and garlic in the butter until soft and slightly golden. Add salt and nutmeg.

2. Add mushrooms and sauté for 3-5 minutes more.

3. Add greens and cook until everything is bright green (approx. 3-5 minute), before too much water starts to release. Remove from heat and let cool.

4. Preheat oven to 400 F.

5. Mix ricotta, mozzarella, parmesan and 2 eggs in a large bowl.

6. Follow pie crust instructions for a double shell recipe (ie, remove top shell from its aluminum pan and thaw for approx. 20 minutes)

7. Drain liquid from cooled greens mixture (use as broth for something else). Add cooled greens mixture to the cheeses. Season with salt and pepper.

8. Place the bottom pie shell on a baking pan and fill with greens/cheese mixture.

9. Cut the hard-boiled eggs in half. Press them into filling, spacing them evenly.

10. Lift the top pie crust shell top of the filled pie. Seal edges together and crimp with a fork.

11. Brush top with the egg wash. Use a fork to prick a few holes in the top of the tart as vents.

12. Place pie in the oven, lower temperature to 350 F, and bake for one hour. If pie is browning too quickly, you can cover loosely with foil.

13. Cool in pan for 30 minutes.

14. Serve warm or at room temperature.